Recipe Details
Ingredients
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2(14.5 ounce) cansdiced tomatoes (I use Hunt’s Petite Diced)
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½cupwater
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2tablespoonsextra-virgin olive oil
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1mediumseedless cucumber, cut into 1/4-inch dice
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1smallyellow bell pepper, seeded and cut into 1/4-inch dice
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1smallonion, cut into 1/4-inch dice
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1smalljalapeno pepper, seeded and minced (Optional)
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2mediumgarlic cloves, minced
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2tablespoonssherry vinegar
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2tablespoonschopped fresh parsley, basil or cilantro
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salt and ground black pepper to taste
Cooking Directions
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Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.
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Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories85 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
4% |
| Sodium 215mg |
9% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 2g |
6% |
| Total Sugars 5g |
|
| Protein 2g |
3% |
| Vitamin C 38mg |
42% |
| Calcium 58mg |
4% |
| Iron 3mg |
18% |
| Potassium 280mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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